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Käsespätzle, Austrian cheese pasta with smoked ham and caramelized onions

Käsespätzle with Smoked Ham

Käsespätzle, meaning cheese spätzle, is one of the best-known and most beloved dishes in Austrian and German cuisine. This hearty dish became popular in mountainous regions, where it was a quick and satisfying meal for farmers. The addition of smoked ham and caramelized onions makes the dish even richer, perfect for cold days or family dinners.

Prep Time 20 min
Preparation 40 min
Total 1 hr
650 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Spätzle pasta
⭕ 150 g Smoked ham (diced)
⭕ 250 g Grated cheese (e.g. Emmental or Gruyère)
⭕ 2 Onions (sliced into rings)
⭕ 30 g Butter
⭕ 1 tsp Salt
⭕ 0.5 tsp Freshly ground black pepper
⭕ 10 g Fresh parsley (chopped)

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    Preparation Steps

    1

    Cook the spätzle pasta in salted boiling water according to the package instructions. Drain and set aside.

    2

    Melt the butter in a skillet and sauté the diced smoked ham for 3-4 minutes, or until crispy. Remove from the skillet and set aside.

    3

    In the same skillet, over medium heat, sauté the onion rings until golden brown. Remove the onions and set aside.

    4

    Grease a baking dish. Layer the spätzle pasta, crispy smoked ham, sautéed onions, and grated cheese in the prepared dish. Continue layering until all ingredients are used.

    5

    Preheat the oven to 350°F (180°C). Bake the Käsespätzle for 15-20 minutes, or until the cheese is melted and golden brown on top.

    6

    Serve hot, garnished with fresh parsley. You can serve it with a fresh salad or crusty bread.